When I need a no-fail recipe I always turn to Lindsey over at Cafe Johnsonia, the girl is just a flat out amazing cook. When I saw her post this recipe for soft milk rolls I thought they’d be perfect to accompany a cozy minestrone soup I’d been planning on making for dinner.
Consider this my glowing review.
Oh my stars. The recipe made a large sheet pan full of rolls, I think there were at least 24 really big soft milk rolls. They sported the perfect, chewy, soft, and pull-apart texture. My family freaked out. We tried our best to eat them all the day I pulled them out of the oven, but they were equally delicious the next day for breakfast and as mini sandwiches for dinner.
My tip for this recipe: turn your oven on to 200 degrees to warm it up, and then turn it off. Use the warmed oven to let your dough rise. I don’t know about you, but my kitchen can be chilly this time of year, so creating a warm spot for the dough to rise is crucial.
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